Shrimp Remoulade

Shrimp remoulade is a classic Southern dish popular in New Orleans. It’s lovely as a luncheon salad, or as a first course appetizer. The creamy remoulade sauce is also perfect pairing to fish and seafood. This tangy mayonnaise-based sauce is the highlight to this light and healthy recipe. It’s ideal for a special occasion, or as an elegant starter to a dinner party. Louisiana Remoulades are different from classic French remoulade sauce. 

How many variations are there for Remoulade sauce?

The short answer is a lot! Shrimp remoulade has as many variations as there are cooks and cookbooks. While researching the perfect remoulade sauce, I consulted the two French “bibles”, Larousse’s Gastronomique and Escoffier. Both are considered preeminent authorities on French cuisine, and both books were part of my culinary education.

I still use them as references. However, even between those two books, I found a few slight differences in this classic French remoulade sauce. I looked at the New York Times, Joy of Cooking, and Gourmet magazine, and got three entirely different recipes.

My next attempt was the actual recipe from Galatoire’s restaurant in New Orleans from Bon Appetit, 1999. But because New Orleans cuisine is heavily influenced by its French roots, it makes sense that they borrowed a French classic and made it their own.

So the question is, did I want to stay true to the French origin of this classic sauce or go with a variation? Because I was making shrimp remoulade which is a classic shrimp dish found all over the French Quarter of New Orleans, I consulted my niece who owns a restaurant in New Orleans. She graciously gave me the recipe that they use at Restaurant Des Familles.

Traditional remoulade sauce recipe

A traditional French remoulade sauce à la Escoffier is more akin to what we think of as tartar sauce. The following is Escoffier’s recipe:

“To one pint of mayonnaise, add one large tablespoon of mustard, another of gherkins (small dill pickles), and yet another of chopped and pressed out capers, one tablespoon of fine herbs, parsley, chervil, and tarragon, all chopped and mixed, and a teaspoon of anchovy essence or a bit of anchovy paste.”  While a classic remoulade is not a spicy sauce, A New Orleans remoulade tends to have a bit of a kick.

Ingredients for classic shrimp remoulade 

I took all six, yes SIX, recipes for remoulade sauce and looked for the common ingredients they all shared. There were a few common elements; parsley, mayonnaise and mustard. While most recipes specify mustard, the Galatoire’s recipe calls for Creole mustard. When developing recipes, I consider how easy it is to find the ingredients. Would everyone have access to Creole mustard? Ultimately I settled on Brooke’s remoulade sauce. I substituted the fresh basil for fresh tarragon, as tarragon compliments seafood so well. Since Creole mustard is not as easy to find as Dijon, a teaspoon of horseradish added to the sauce will come close.

• Mayonnaise
• fresh parsley
• Creole mustard (Dijon mustard, spicy brown mustard, or whole grain mustard would also work)
• 1 1/2 teaspoon prepared horseradish (if you can’t find Creole mustard or if like a spicer sauce)*
• Red wine vinegar (or white wine vinegar)
• Extra virgin olive oil
• green onions
• parsley
• fresh tarragon (or fresh basil)
• celery
• paprika
• black pepper
• kosher salt
• cayenne pepper
• 1 pound fresh shrimp (size 26-30 or smaller)
• Crisp iceberg lettuce
• tomato
• avocado (my Southern California addition)

While I love a very large shrimp for grilling like Greek Grilled Shrimp, sometimes smaller shrimp is better like Mexican Shrimp Cocktail (Ceviche). For this salad, choose something in the range of 26-30 per pound. Here’s more information on the size of the shrimp.

How to make remoulade sauce

• Chop celery, green onions, parsley and tarragon or basil.

• In a food processor or blender add mayonnaise, mustard, (horseradish if using), vinegar, chopped celery, green onions and herbs.
• With the motor running, add the olive oil in a stream, pulse until smooth and blended. Add paprika, kosher salt, pepper. If the sauce is too tangy, add a little more olive oil. Taste and adjust seasoning. If you prefer a spicier sauce, add a few drops of Louisiana hot sauce to taste.

​Cooking the shrimp

Why make shrimp remoulade and not make the the shrimp as flavorful as possible? You really don’t need a recipe for boiled shrimp. It takes almost no time at all. If you like spicy kick, add more Cajun or Creole seasoning. Since shrimp is the star of this show, avoid using pre-cooked shrimp. (From Cook’s Illustrated)

• In a large pot add 2 cups cold water, 1/4 cup lemon juice, and the lemon halves, add 1 Tablespoon Old Bay or Creole or Cajun seasoning, a couple of parsley sprigs, and a couple of tarragon sprigs.
• To the poaching liquid add one pound of shrimp. Bring to a boil over medium heat, and cook shrimp, stirring occasionally, until shrimp are pink and firm to the touch about 8 minutes. Water should be barely simmering. 
• Remove pan from heat and let shrimp sit in liquid for 2 minutes while you prepare an ice bath.

• Fill a medium bowl with a few cups of ice and some water to make an ice bath.
• Remove herbs, lemon lemon halves and peppercorns.

• Drain shrimp add to ice bath to stop it from cooking. 

• Remove shrimp from water and pat dry. Cover shrimp and chill until ready to serve.

Finishing shrimp remoulade salad

I consulted my niece, Brooke, whose restaurant serves traditional Louisiana cuisine. Their brunch menu features a crab remoulade salad.

Serving a New Orleans shrimp remoulade as an appetizer or starter looks completely different than an entree or main course salad. Since the appetizer portion is much smaller, the garnish should be more petite. So instead of tomato wedges, garnish with tomato concasse, (seeded and diced tomato).

• Toss shredded iceberg or romaine lettuce with some remoulade sauce. In a separate bowl gently coat shrimp with more remoulade sauce. 

• Divide salad onto 4-8 separate plates, depending on whether it’s a side salad or luncheon serving. 
• Arrange cold shrimp on top of shredded lettuce. Garnish with seeded, diced tomatoes, a few capers, lemon slices, and diced or sliced avocado. (This is my “California” addition). 

• Presentation for an appetizer portion, use shredded iceberg or romaine lettuce.
• For a luncheon portion, serve it on a bed of lettuce with a tomatoes wedges, hard boiled egg quarters, and capers. Serve additional sauce on the side.
• Serve this simple shrimp salad with crusty Italian or French bread.

The remoulade sauce is also the perfect condiment to Crab Cakes, or as a dipping sauce to Chicken Tenders.

For a taste of New Orleans or a Mardi Gras party, try Spicy Shrimp or King Cake.